Description
This Italian Meatball Soup is a hearty and comforting dish featuring tender homemade meatballs simmered in a flavorful broth with vegetables, beans, and tomatoes. Perfect for a family meal, this soup combines classic Italian flavors with wholesome ingredients for a satisfying and warming bowl.
Ingredients
Scale
Meatballs
- 1 pound extra lean ground beef
- 1 small onion, finely chopped or shredded
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 large egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- â…“ cup grated Parmesan cheese
Soup
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, diced
- 3 stalks celery, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth
- 2 cups water
- 1 (29 ounce) can diced tomatoes
- 1 (29 ounce) can cannellini beans, drained and rinsed
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 1 tablespoon Italian seasoning
- â…“ cup grated Parmesan cheese, for garnish
Instructions
- Prepare Meatballs: In a large bowl, combine ground beef, finely chopped onion, minced garlic, Italian seasoning, egg, salt, black pepper, and grated Parmesan cheese. Mix thoroughly until well combined. Shape the mixture into 1-inch meatballs, yielding about 25-30 meatballs. Refrigerate the meatballs until ready to use to help them hold their shape during cooking.
- Sauté Vegetables: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chopped onion, diced carrots, and chopped celery. Sauté the vegetables until softened and fragrant, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes, ensuring the garlic does not brown.
- Make Soup: Pour in the low-sodium beef broth and water. Add the canned diced tomatoes (with juices) and drained cannellini beans to the pot. Season the soup with salt, black pepper, and Italian seasoning. Stir well and bring the mixture to a rolling boil over medium-high heat.
- Cook Meatballs: Carefully add the prepared meatballs into the boiling soup. Reduce the heat to low, cover the pot, and let the soup simmer gently for about 20 minutes. This will cook the meatballs through and allow their flavors to infuse the broth.
- Serve: Remove the soup from heat once the meatballs are fully cooked. Ladle the soup into bowls and garnish each serving with a sprinkle of grated Parmesan cheese. Serve hot for a comforting and delicious meal.
Notes
- Use extra lean ground beef for a healthier version without sacrificing flavor.
- Refrigerating the meatballs before cooking helps them hold their shape and prevents them from falling apart in the soup.
- If you prefer a thicker soup, you can mash some of the beans in the pot before adding the meatballs.
- Feel free to add chopped spinach or kale during the last five minutes of cooking for added nutrition and color.
- Leftovers reheat well and taste even better the next day as the flavors develop.
